Sunday night. I am catching up on the latest Czechoslovakian gossip and what do I see in the Prague Post? A fajita recipe, of course. Tex-Mex has officially infiltrated the goulash land giving rise to weird mutations, like this decidedly Chech-Mex recipe for fajitas.

Salmon, shrimp, mussels, a little bit of white wine. It’s good, no?

SEAFOOD FAJITAS

Ingredients:

150 grams fresh salmon

70 grams shrimp

100 grams mussels

70 grams red bell pepper

70 grams green bell pepper

70 grams fresh mushrooms (not canned)

70 grams red onion

70 grams white sweet onion

50 grams garlic

30 grams fajita spices (ed: paprika will do in a pinch)

1 lemon, Olive oil, Salt, Tabasco, tortillas, salsa, sour cream and guacamole, if desired

Preparation:

Slice salmon into large chunks and sauté in olive oil over high flame. Immediately add mussels and shrimp to pan and continue to sauté. As mussels begin to open, add onions, garlic and other ingredients. Sauté until onions and garlic are lightly golden. Season with fajita spices, fresh lemon juice and Tabasco. Best when served fresh from the stovetop with sides (salsa, sour cream and guacamole) and warm tortillas.